I wanted to a cookie that I thought most people would like, but also something unique. I found these on the Food Network website and they sounded simple and tasty. Of course, they are a Barefoot recipe. The original recipe calls for chunks of white chocolate, but I opted to do one batch with white chocolate chips and the other with peanut butter chips. The "test" audiences liked the peanut butter option better, but both were really moist and rich cookies.
The size I made the cookies (which were kind of big-ish), each batch made around 2 dozen.
1/2 pound unsalted butter at room temperature (2 sticks)
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra large eggs, room temperature
2/3 cup good, unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate coarsely chopped (I used a 16 oz. bag of white c.c. and peanut butter c.c.)
Preheat the oven to 350 degrees F.
Cream the butter and 2 sugars together until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs...1 at a time, and mix well.
Add the cocoa and mix again. Sift together the flour, baking soda and salt and slowly add to the chocolate mixture on a low speed until just combined. Fold in the chopped chocolate or chips.
Drop the dough on a baking sheet lined with parchment paper using an ice cream scoop or rounded tablespoon. Dampen your hands and flatten each dough ball slightly. Bake for exactly 15 minutes (the cookies may seem underdone...but that is OK) Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.